Roast Rabbit
From Use and preparation of food, 1919
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
62Calories
2 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories62 kcal
Protein1.7 g
Carbohydrates14 g
Fiber2.7 g
Sugars6.4 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.1 mg
Potassium222 mg
Calcium39 mg
Iron0.5 mg
Magnesium16 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A1.5 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline9.2 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 79. The excerpt below is the record exactly as published.
Wash the rabbit well with soda water. Lay in salted water for an hour. Stuff with onion, celery, or chestnut dressing and sew up. In a baking dish place the following: 1 onion. 1 carrot (diced). A few cloves. Whole pepper corns. 1 bay leaf. Rub the rabbit with salt and pepper and place in pan, putting fat here and there over the rabbit. Sift a little tlour over the top and pour a cup of stock or hot water into the pan
Cook this with the app: pantry check, scaling, and the assistant.